b-cyclodextrin glucosyl transferase (b-cgtase) hydrolyses starch to produce b-cyclodextrin by transglycosylation (cyclization) activity. the conventional method for detection of b-cgtase activity is based on detecting starch hydrolysis by iodine staining. this method reveals all amylolytic enzymes, but can not discriminate them. in the present study, we introduce a new method for specific detec...

We compared the modes of action of human pancreatic, human salivary, and porcine pancreatic amylases on Cibachron Blue F3GA-amylose. Both human enzymes showed similar catalytic activity with almost equal Vmax but dissimilar apparent Km's. The ratios of soluble dyed oligosaccharides to reducing substances were identical. Porcine pancreatic amylase exhibited less than half the Vmax of the human e...

In addition to the previously identified 4-alpha-glucanotransferase gene mgtA and the alpha-amylase gene amyA of Thermotoga maritima strain MSB8 we have now isolated three further genes encoding amylolytic enzymes from a gene library of this ancestral bacterium. The genes code for the extremely thermostable enzymes pullulanase (pulA), maltodextrin phosphorylase (agpA) and alpha-glucosidase (agl...

The lactic acid fermentation is a worldwide method for cereal processing. Great diversity of fermented foods and drinks is produced with the participation of amylolytic lactic acid bacteria (ALAB). In the present study the ALAB content of the Bulgarian cereal beverage "boza" was investigated. Two strains, Bom 816 and N3, were found to possess significant amylolytic activity. The strains' identi...

The usual methods for detecting the action of amylolytic enzymes on starch are confined to three types of measurements: (1) increase in reducing action; (2) decrease in viscosity; and (3) decrease in the color of the resulting dextrin-iodine complex. Optical methods based upon the changes in optical rotation (1) and upon the refractive indices of the individual split-products (2) have been less...

Potato starch was extruded and roasted with apple distillery wastewater to produce esters substituted malic acid residues. The esterification degree higher at the roasting temperatures. Starch modification contributed its darker color, increased resistance action of amylolytic enzymes, decreased solubility heat phase transition. changes in other properties examined depended on extrusion process...